Poach the haddock in chicken stock for a couple of minutes and take out. Reduce the liquor.
Sear the scallops in a griddle pan.
Reduce the cream by boiling with the shallots and spring onion. Add a little of the reduced chicken stock.
Shake in cold butter and add the saffron and horseradish.
Cut the smoked salmon into strips and add to the sauce and season.
Put the haddock on a plate, scallops on top and serve with the sauce around the fish.
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